"Gastronomie" The French Cheese Selection

Delicacy, decadence and delightfulness abound in this selection that shows why so few can rival the French in the field of food.
£21.00
How Much Cheese To Buy
Brillat Savarin 100g   + £0.00
Petit Valencay   + £0.00
Langres   + £0.00
Morbier   + £0.00

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Product details

LANGRES
180g - Cow, Raw Milk
An aromatic cheese from Champagne, washed to create a characteristic undulating surface and voluptuous interior.

PETIT VALENÇAY
110g - Goat, Raw Milk
From fourth generation cheesemaker Pascal Jacquin, it has a distinctive, mellow flavour, and just a hint of lemon. Originally fashioned as a pyramid with a point, the cheese has been truncated ever since Napoleon reportedly sliced the top off in anger, as it reminded him of his military failures in Egypt. The taste is great too: sweet, almond-y and complex.

MORBIER
250g - Cow, Raw Milk
A supple-textured, unpasteurised French cheese, with a characteristic line of ash running through it.

BRILLAT SAVARIN
100g - Cow, Raw Milk
Rouzaire’s Brillat Savarin is the classic and original triple-cream cheese, and is lusciously creamy and sinfully rich. Triple-cream cheeses were invented in the late 19th century, and this one was named in homage to the late, great gastronome Jean Anthelme Brillat-Savarin who once said: “Dessert without cheese is like a beauty with only one eye”.

What's included

Petit Valencay
Petit Valencay
x1
0.11kgs
R Raw Milk
An ashed, soft and delicate goats' milk pyramid from the Loire.
Morbier
Morbier
x0
1kgs
R Raw Milk
A supple-textured, unpasteurised French cheese, with a characteristic line of ash running through it.
Langres
Langres
x1
0.18kgs
T Thermised
An aromatic cheese from Champagne, washed to create a characteristic undulating surface and voluptuous interior
Brillat Savarin 100g
Brillat Savarin 100g
x1
0.1kgs

Lusciously creamy and sinfully rich triple-cream cheese.